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  • Brindisa llonganissa, 600g (CM01004)

Casa Riera Llonganissa 600g

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£20.75

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The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.

This salchichon is made using only meat from the shoulder and belly of the pig and is cured in natural casing; the flavour is rich and clean with a hint of black pepper the only seasoning.

This product has been awarded with 2 stars in the Great Taste Awards 2016. The judges' comments were:

"Lovely rose coloured meat on the cross section. Strong porky aromas. The fat melts beautifully on the tongue and the meat has a good chew. Sweet, clean pork, well made and with juicy succulence."

INGREDIENTS Pork, sea salt, dextrin, black pepper, dextrose, preservative: potassium nitrate, natural flavourings. Made with 190g of Spanish pork per 100g of finished product. Natural casing STORAGE & CARE Keep in a cool dry place. Once opened, keep refrigerated and consume within 1 month.
Nutrition - Per 100g
Energy 1885kJ / 475kcal
Fat 38.8g
   of which saturates 14.8g
Carbohydrate 2.4g
   of which sugars 2.4g
Protein 29.1g
Fibre 0g
Salt 4.45g
* Typical values per 100g